culinary school Denver

Brussels Sprouts with Cranberry Maple Brown Butter

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If the title of this recipe alone doesn’t make your mouth water, skim on down to the instructions and prepare to be swooned. If you’re like me, you’ve grown accustomed to a simple roasting of Brussels sprouts with salt, pepper, and oil. Sure, they’ve got a delicious outward crisp and softened middle. They play nice with all the other flavors on your plate. But let’s face it, you’re slightly less enthused with this 20th batch of simply roasted Brussels than you were your first or second. You may not beam with pride taking them as a side dish to your next family gathering. But what if your modest tray of roasted Brussels could be easily transformed into a crowd favorite? The secret? You need only the slightest addition of a delectable sweet and sour sauce.

Imagine the sinful aroma of your kitchen as you warm cranberries, maple syrup, ginger, thyme, orange juice, zest, and shallot. With good fortune, it may joyfully linger there for days. After you combine this harmonious collection of flavor with freshly browned butter, all bets are off. Give it a generous toss over your previously run-of-the-mill sprouts, and you’ll have entered your very own vegetable awakening. It’s tailor-made for your next Thanksgiving meal to inspire and be indulged by all.

Why we love it:
  • Brussels sprouts help protect against cancer with antioxidants and phytochemicals. Their sulforaphanes (sulfur-containing compounds) block the enzyme histone deacetylase, shown to increase progression of certain cancer cells.
  • Studies show that Brussels sprouts are especially effective at reducing the risk for colon cancer. By possessing high levels of glucosinolates, Brussels sprouts aid the body in detoxification and reduction of oxidative stress. Thus, enhancing the body’s defenses.
  • Brussels sprouts are also high in Vitamin K and C, benefiting eye, skin, bone, and immune health.
  • Cranberries are commonly known for their ability to prevent and treat urinary tract infections due to their specific compounds that prevent bacteria from attaching itself to the urinary tract or bladder.
  • Cranberries are anti-inflammatory, thanks to their high antioxidant content.
  • Ginger has been used medicinally for ages to fight fungal and bacterial infections, nausea, joint and muscle pain, and more.
  • Ginger also promotes healthy digestion, brain function, cholesterol and blood sugar levels.
Brussels Sprouts with Cranberry Maple Brown Butter

Ingredients:

  1. 2 lbs. Brussels sprouts – cut in half lengthwise
  2. 2-3 T. oil
  3. salt and pepper
  4. ¼ lb. fresh cranberries – rough chopped (frozen may be substituted)
  5. 2 T. maple syrup
  6. 2 t. fresh ginger- minced or grated
  7. 1 t. fresh thyme- minced
  8. 1 orange – juice and zest
  9. 1 shallot – minced
  10. 6 T. butter

Directions:

  1. Preheat oven to 375º.
  2. Toss the Brussels sprouts in the oil, salt, and pepper to coat evenly. Place on a baking sheet.
  3. Roast the Brussels sprouts, stirring occasionally, until tender and browned, about 25 minutes.
  4. In a small saucepan, combine cranberries, maple syrup, ginger, thyme, orange juice, zest, and shallot.
  5. Cook for 10 minutes on medium heat.
  6. In a small sauté pan, heat the butter until the milk solids are browned.
  7. Combine the butter with the cranberry mixture.
  8. Toss the Brussels sprouts with the cranberry browned butter and serve.

Serves 6

(Recipe by Chef Lynda Lacher)

Chef Kylee Snyder is a recent graduate of NTI’s Natural Food Chef Program. She currently leads nutritional cooking classes and provides holistic health coaching that has been known to cause deep affection towards vegetables. Connect with Kylee at www.rendezfoodhhc.com.

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